When space collides: New hybrid workplaces are poised to take a giant leap forward in the upcoming year.

Chefs like Wolfgang Puck and David Chang have helped popularize a trend that has been around for as long as cultures have overlapped: fusion food. The idea is to blend different culinary techniques, flavors and ingredients—think Korean tacos (above) or Pad Thai pizza—into a single, mouthwatering dish.

HOK’s diverse team of designers work on buildings of all types in locations all over the world. This diversity of perspective and practice is one of the advantages of working with a large firm. Just as fusion cuisine is pretty much unavoidable when cultures mix, our international and multidimensional design teams are constantly learning from each other and devising innovative space mashups.

Nowhere is the impact of this space fusion being felt more deeply than in the workplace, where the blurring of lines separating work, life, play and learning is rendering conventional workplace design solutions obsolete. People are looking for choices about where and how they work, and our designers are looking to sectors like hospitality, healthcare and education to create next-generation workplace experiences that help employees feel and perform their best.